- 1 cup flour
- 1 cup milk
- 3 large eggs (lightly beaten)
- 1/2 teaspoon salt
- 6 tablespoons beef drippings (roast, or butter, oil or lard, melted)
PER SERVING *
|Calories70Calories from Fat20|
|% DAILY VALUE*|
|Calories from Fat20|
|% DAILY VALUE*|
JonathanLHadfield 25 Mar
turned out great. good recipe. will use again
Dhilumni J. 22 Mar
Excellent. it's so easy. I will make it often.
Charity N. 11 Feb
So good! very easy to make.
Toni C. 25 Jan
PERFECTION!! I used a 12 cup muffin pan and had 12 perfect portions. OMG!! I never knew Yorkshire Pudding was so easy!! I make this every time we have prime rib or steak dinner. Whole family LOVES it. But why do they call it pudding?? :-D
jessica 27 Dec 2017
Mine came out perfect, just like the ones from my childhood and from the years I spent in England. I used a whisk until the batter was smooth and let it sit for about 15 minutes before pouring into the pan. So glad to finally find a recipe that puts a family tradition back on our table. Now if only I could get the younger generation to embrace mushy peas too!
Kelly Grounds 24 Dec 2017
I think this is missing an ingredient. My puddings didnt even attempt to rise! Back to the mixing bowl.
Vicky H. 6 Oct 2017
My family was in awe! Perfect pair for prime rib or even Sunday roast.
Jenny A. 7 May 2017
They turned out great. I had the temp set at 400F to heat up then turned down to 350F and cooked for 15 minutes. Easy to make. Only downside was a little heavier than I'm used to but just barely. I'll use this again
Chris Tsakalakis 15 Jan 2017
Easy to make and these turned out great. A real crowd pleaser for both children and adults. Goes great with a traditional prime rib.
Jane B. 27 Mar 2016
Lovely - but I made one large one because I was in a hurry and mine cooked much too quickly and burnt a little. Next time - and there will be a next time - I will reduce the initial oven temperature to 200.